Put the butter and sugar
in a bowl and cream together until light and fluffy.

Add the vanilla extract
and whipping cream, mix well. Sift the flour and baking powder into a bowl,
then mix in the ground almonds and cocoa nibs.

Fold this into the
creamed butter mixture and mix until it forms a dough.

Wrap it in cling film and
leave to chill in the fridge for at least 1 hour.

Preheat the oven to 180C
(350F/Gas4). Roll the dough out to a thickness of 4mm.

Using a knife cut the
dough into 5cm squares, or use a cookie cutter of your choice. Place the
biscuits onto baking trays lined with non-stick baking mats or baking
parchment. Make sure the biscuits are at least 3cm apart.

Bake in the preheated
oven for 12-15 minutes until lightly golden in colour. Remove from the oven and
lightly sprinkle them with granulated sugar and allow to cool.